Smoked Apple & Sage Sausage Cornbread with Creamed Corn
Ingredients
- 2 - 3 @fieldroast Smoked Apple & Sage Sausage links, finely diced
- 1 3/4 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon instant yeast (for extra fluffy texture, optional)
- 1 1/4 cup oat milk
- 1/3 cup oil
- 1 teaspoon of salt and sugar
- Creamed corn: 2 cups frozen corn, 1 tablespoon plant-based butter, 1/4 cup oat milk, pinch of salt, 1 cup Chao Creamery Mexican Style Shreds from @FieldRoast
- A few sprigs of rosemary (optional)
Preparation
Heat a non-stick pan and sauté diced Field Roast Smoked Apple & Sage sausage until slightly brown. Set aside.
To make the creamed corn, melt butter & oat milk in a small pot. Add in the frozen corn, cheese and stir until the cheese melted, then season with salt.
In a large mixing bowl, whisk together flour, cornmeal, baking powder, yeast, sugar, and salt until combined. Then add in the oat milk, oil, and mix it into a thick batter (don’t overmix). Fold in half of the creamed corn and sausage.
Transfer the prepared batter to a greased baking pan (used 8”X10” rectangle pan) and top with the remaining creamed corn and sausage mixture and a handful of chopped rosemary.
Cover the baking pan with foil and bake at 375F for 30 minutes, then remove the foil and continue to bake for another 10 minutes or until the toothpick comes out clean.
Garnish with more chopped rosemary and serve warm.